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“Oh my! Spicy is right!
mmm I love it though. My favourite part is the black pepper taste, more than the tellicherry pepper. This is by far the most peppery chai I have ever had! I want to try...”
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Oh my! Spicy is right!
mmm I love it though. My favourite part is the black pepper taste, more than the tellicherry pepper. This is by far the most peppery chai I have ever had! I want to try it with chocolate milk, but right now it’s starting my day (and clearing my sinuses) with milk and honey – paired with my creamy maple syrup rice pudding.

A good way to start the day before work takes over at 12:30! We’re only allowed water bottles at work, but everyone else sneaks in redbull, so I will find a way to drink my tea!

Thank you TeaEqualsBliss for sending this my way! It’s spicy goodness – I LOVE IT

Agreed! And I wore blue shoes yesterday but got chastised – they have to be black you see. And I’m not allowed to wear headbands. Lest I not look like anyone else .. which no one else could really tell anyways, because I work alone.

Luckily (?) they can’t tell me not to wear my neon green glasses – I need them to see! haha

Get an opaque water bottle and put tea in it! Some of them even are insulated. I think they are intended to keep water cold, but the stainless steel ones can no doubt handle hot tea if are careful about drinking out of it.

Oh dear where do you work? (We get a “latte guy” once a month at my work, But there was a big line before our last staff meeting of the year, and we basically all ignored the principal when he told us the meeting was about to start and we had to sit down. There was almost a revolt! SO we wrote our orders on a napkin and gave them all to the wonderful guy and snuck out to pick them up Haha :D)

I don’t generally brew chai with milk, because it’s messy … so what I do is brew the tea extra strong (by using extra leaf) and add warmed, frothed milk to the brewed tea. I usually eyeball the amount that I use, about 1/2 – 3/4 of an inch of milk in a ceramic teacup, then I put it in the microwave to get it hot, and then I have a frothing tool that I use to whip it.

On the very rare occasion, when I brew with milk (stovetop method) I don’t usually use “extra leaf” … although, I should say that I typically use a little extra leaf when brewing chai to begin with as the spices tend to be bulky, and I want tea flavor in with the spice. This is only true with large leaf/whole spice type chai, rather than the finely ground/CTC tea chai.

I enjoy chais for the variety of flavors presented to me in each sip.
This brews up a rich dark brown color, darker than most I’ve tried recently.
The aroma while brewing speaks to me of clove and cardamom.
With my first sip, I’m overwhelmed by pepper. I did notice clove and cardamom after the tea had cooled some though.

Preparation

I was really excited when I saw, “spicy” as part of the title, because frankly, I loves me some spicy tea! (Yes Kapha from TeaGschwendner, I’m thinking of you fondly here). I grabbed a tiny bit – $0.52 worth to be exact – and now wish I’d grabbed more. Most of the heat from the spice comes from extra ginger, which I LOVE, and the rest is a pretty smooth, delicious chai.